By-products - such as the liver, heart, kidneys, lungs, tongue and others, are not inferior to meat tenderloin in the composition of trace elements, while their cost is noticeably lower. In addition, despite the benefits of offal, they are recommended to be consumed no more than once or twice a week. The most accessible and common type of offal is chicken liver.

The main stages of preparing an offal are choosing a good product, soaking and preparing the rest of the ingredients.

How to choose and prepare

When choosing a liver in a store, first of all it is worth paying attention to its appearance. A good chicken liver is always brown, with a slight cherry tint, smooth, without fat, damage and blood clots. If you see that it is orange - you should not take it, it is frozen. A quality product smells fresh and sweet, without impurities. The taste may be slightly bitter, but if it is too noticeable, it is better to change the place of purchase.

Chemical composition and calorie content

Chicken liver contains vitamins A, PP, E, C and beta-carotene, vitamins of group B (1, 2, 6, 9, 12). Its mineral composition includes molybdenum, zinc, cobalt, chromium, copper, sodium, magnesium, calcium, iron, phosphorus and potassium.

The raw liver contains 119 kcal, the boiled liver contains 166 kcal, the stew weighs 164 kcal, and the fried 210 kcal. Sauces, especially those containing butter and dairy products, also add calories to it.

It also has a lot of easily digestible protein (twice as much as in the breast), which makes it a good substitute for meat, especially for those who are preoccupied with their figure.

The liver is prepared in several ways: boil, fry, bake, stew in a saucepan or in a slow cooker. From cooked cooked liver pastes, pancakes, rolls, used in baking, filling her cakes. Fried using additional ingredients: onions, carrots, mushrooms, potatoes, and stewed in tomato paste, water, sour cream, yogurt or cream.

How much to boil in boiling water

To cook chicken liver, it is dipped in boiling water for 10-15 minutes. Check the readiness by piercing with a knife - transparent juice flows from the finished one.

How much to fry on fire

The liver is fried over moderate heat, pre-salted. If you immediately turn on the big fire, then it will brown, but will not fry from the inside, when cut, blood will ooze from it. Fry it in a pan using oil, add spices and spices.

Chicken Liver Recipes

A delicious liver can be prepared in a variety of ways, from frying to languishing in a slow cooker. The main thing is not to delay the cooking process, otherwise there is a risk of overdrying the liver, making it dry and stiff. The average cooking time for any dish from this offal is no longer than 15-20 minutes. It is this period that is optimal and makes it possible to preserve its delicate texture.

Fried chicken liver

The simplest recipe that is usually used at home.

Ingredients:

• flour - 2 tbsp;
• onion - 1 pc.;
• vegetable oil - 3-4 tbsp;
• spices to taste;
• chicken liver - 500 gr.

How to cook:

1. Wash the liver, dry with a towel, cut out the veins and ducts. Cut into strips if necessary.
2. Chopped peeled onions in large half rings.
3. Mix flour and spices, then pour onto a large flat plate.
4. Roll sliced \u200b\u200bstrips in flour breading, shake off excess.
5. Heat vegetable oil in a pan, fry the breaded liver. Set a strong fire so that the pieces are properly browned, then the intensity of the fire can be reduced to medium. Then lay out, after checking if it is completely fried.
6. If necessary, add more oil and fry the onion on it until translucent or slightly golden.
7. Put the liver back on the pillow from the onion, simmer for ten minutes under the lid over low heat.

Chicken liver in sour cream with onions

Sour cream sauce will add tenderness to the liver, and onions will make it more juicy.

Ingredients:

• onion - 1 pc.;
• butter - 25 gr;
• spices to taste;
• sour cream 20-25% - 500 g;
• flour - 1 tbsp;
• chicken liver - 600 gr.

How to cook:

1. Rinse the liver, soak for 15-20 minutes in water or milk, this will make it more tender. Cut the veins and cut into pieces.
2. Fry chopped onion in melted butter.
3. Place the liver in a pan, fry over moderate heat until the blood stops flowing. To season.
4. Pour in sour cream. After a glass of warm water, stir a spoonful of flour, add to the pan, mix thoroughly. Simmer for about ten minutes.

Chicken Liver with Mushrooms

For this recipe, it is better to take champignons, they do not require long soaking and cooking, they are quickly prepared. From mushroom caps you first need to remove the skin.

Ingredients:

• garlic - 2 cloves;
• dried basil and oregano - a pinch;
• flour - 1 tsp;
• fresh champignons - 300 gr;
• salt, pepper - to taste;
• vegetable oil;
• chicken liver - 500 gr;
• onion - 2 pcs.;
• sour cream - 500 gr.

How to cook:

1. Prepare the liver, cut and put in a preheated pan, fry until cooked. Pepper and salt.
2. While it is fried, cut the mushrooms into slices, chop the onion in half rings, chop the garlic cloves finely.
3. Check the readiness with a toothpick and put everything on a plate.
4. In the oil remaining from frying, quickly spasser garlic and onions, then add mushrooms and increase the heat. Cook the champignons until all the liquid from them has evaporated. Again, return the liver to the pan, mix, keep on fire for a couple of minutes.
5. In sour cream, carefully stir the flour with a whisk or a fork so that there are no lumps. Pour it into the pan and evenly distribute. Stew for a few more minutes over low heat.
6. Remove from heat and add chopped greens if desired.

Chicken liver in batter

Cooking in batter is a great way to diversify the menu. Almost anything is cooked in batter, the liver was no exception, it makes an excellent hot snack.

Ingredients:

• egg whites - 4 pcs.;
• chicken liver - 400 gr;
• parsley - 1 bunch;
• spices to taste;
• flour - for batter.

How to cook:

1. Prepare a liver and chop it if necessary.
2. Season the protein and mix with flour, you can use a fork or a whisk.
3. Heat oil well, dip each piece of offal in batter, fry for no more than five minutes on each side.
4. Serve sprinkled with parsley.

Chicken liver with carrots and onions

The usual recipe for the liver. Products from this list can be found in any store.

Ingredients:

• vegetable oil - 4 tbsp;
• chicken liver - 400 gr;
• carrots - 1 pc.;
• pepper, salt;
• onion - 2 pcs.

How to cook:

1. Pour oil into a well-heated pan, put the liver out, fry for 7-10 minutes.
2. While it is fried, chop the vegetables. Chop the onion in half rings, carrots - in strips. Add vegetables to the pan, season, cover and simmer for 10-12 minutes, stir occasionally.
3. Other spices can be added at the end of the stew, such as turmeric or nutmeg.
4. Remove the lid, intensify the fire, bring the liver to a golden brown.

Chicken Liver with Tomato Gravy

Familiar to many since childhood, tomato gravy will not cause difficulties in cooking, and you will get a lot of pleasure from eating this dish.

Ingredients:

• butter - 50 gr;
• ready tomato sauce - 4 tbsp .;
• onion - 2 pcs.;
• flour - 2 tbsp;
• water - 1-2 glasses;
• chicken liver - 700 gr;
• vegetable oil;
• sugar;
• salt, spices.

How to cook:

• Wash, clean and chop the liver.
• Finish chopped onion in a frying pan to a delicious golden crust.
• In a saucepan, heat the oil and lay the liver, fry it over high heat until crust. Season, salt. Combine the contents of both pans.
• Cook the gravy. In melted butter, fry the flour, mix with a glass of warm water, pour into the finished tomato sauce. Add horseradish, garlic and any spices if desired. Whisk thoroughly with a whisk until smooth. Pour the resulting sauce through the sieve into the liver.
• Stir, add water if necessary. Salt, sweeten, bring the dish to a boil. Extinguish the fire, leave to insist for another half hour.

Liver in cream sauce

Creamy delicate sauce emphasizes the smooth texture of the liver. The resulting dish with a large density of sauce can easily be turned into a low-calorie paste using an immersion blender.

Ingredients:

• bell pepper - 1 pc.;
• cream 20% - 250 ml;
• onion - 1 pc.;
• flour - 1 tbsp;
• spices to taste;
• chicken liver - 400 gr;
• fresh greens;
• potatoes - 3 pcs. (optional).

How to cook:

1. Cut the liver, cut into the usual way.
2. Grind bell peppers and onions, send to fry in a pan. Sauté vegetables for 5-7 minutes.
3. Add the liver, season and simmer for ten minutes.
4. Pour the cream into the pan, add a glass of water with a tablespoon of flour mixed in it. Stew until the cream thickens.
5. If you wish, you can also add chopped potatoes, then you get stew in a creamy sauce. Then you need to add another fifteen minutes to the time of cooking, and when ready, mix and sprinkle with chopped greens.

Chicken liver in a slow cooker

Cooking in a slow cooker takes a minimum of time, and the result exceeds all expectations. Dishes are saturated, full of taste and nutrients.

Ingredients:

• chicken liver - 1 kg;
• butter - 50 gr;
• onion - 1 pc.;
• milk - 500 ml;
• nutmeg - 1/2 tsp;
• flour - 1 tbsp;
• spices to taste.

How to cook:

1. Wash the liver, cut it into medium pieces.
2. Peel and finely chop the onion.
3. Set the “Baking” mode on the multicooker. Pour the sunflower oil into the bottom of the bowl and fry the onions in a closed multicooker for 7 minutes.
4. Add the liver, close the slow cooker again, mix after 15 minutes. There is no need to add water, the quenching is in its own juice.
5. Next, cook "bechamel" from flour, fatty butter and hot milk. Pour milk into the flour fried in butter, beat thoroughly with a whisk and bring to a boil.
6. After half an hour stewing in a slow cooker, pour in the sauce, season and leave for another half hour.

Chicken liver with apples

An original recipe that will surprise not only your home but also sudden guests is prepared simply and quickly.

Ingredients:

• apple - 2 pcs.;
• vegetable and butter;
• dried parsley;
• chicken liver - 300 gr;
• sour cream 20% - 300 ml;
• spices to taste.

How to cook:

1. Peel the apples, take out the cores, cut into small slices. Melt both types of butter, fry the apples until golden brown.
2. Fry the prepared liver in butter, in which the apples were fried, until half-cooked.
3. Then put in a heat-resistant baking dish, season, spread apples on top evenly.
4. Pour sour cream on apples and liver, sprinkle with dried parsley. Bake at 190 degrees for 20 minutes.

Chicken liver in kefir

Ingredients:

• kefir / yogurt - 150 ml;
• dijon grainy mustard - 1-2 tsp;
• chicken liver - 700 gr;
• onion - 2 pcs.;
• vegetable oil;
• spices to taste.

How to cook:

1. Prepare the liver for marinating.
2. Dilute mustard with kefir, season. Pour a third of the sauce into a bowl, marinate in it for half an hour.
3. Dice the onions in half rings and fry until golden. Add salt.
4. Put the pickled liver, continue to fry until cooked - the liver juice should become transparent.
5. Pour two thirds of the kefir mixture into a pan, then bring to a boil. Cover, reduce heat to minimum and simmer another 5 minutes.

Chicken Liver Recipes

Liver Roast with Potatoes

A simple, tasty and satisfying dish that any housewife can handle.

Ingredients:

• chicken liver - 300 gr;
• Put the diced potatoes into a frying pan, cook for 20 minutes with the lid closed, the fire should be small.
• Season at the end, add garlic, sour cream and herbs, stew a little more.

Chicken liver pilaf

The liver, due to its nutritional value, can adequately replace meat. This recipe will allow you to cook a full-fledged hot dish in one go.

Ingredients:

• rice - 1 cup;
• chicken liver - 500 gr;
• sunflower oil;
• carrots - 1 pc.;
• onion - 1 pc.;
• spice.

How to cook:

1. Cut the liver into small bars.
2. Pour oil into a cauldron, saucepan or deep frying pan. While it is warming up, chop the onion, pour into the cauldron. After a couple of minutes add the liver, add salt and fry under the lid.
3. Then put on a plate, add more oil to the same cauldron and fry carrots grated on a coarse grater.
4. Prepare rice: rinse several times until the water becomes completely clear. Pour the rice evenly over the carrots, pour two glasses of warm water. Stew, cover, over medium heat, until rice is half-swollen.
5. After that put the liver on top, fried until half cooked. Season - be sure to use black pepper, often turmeric, saffron, barberry and coriander are added to the pilaf.
6. Strain the pilaf for another 15-20 minutes under the lid, the fire should be the smallest. At the end, mix, remove from heat and wrap in a towel, insist for half an hour.

Any dish can be made truly unique and useful, if it is cooked correctly, it is all a matter of technology and some culinary secrets. Today we will learn how to cook chicken liver properly - for homemade salads, as a light snack or even as an ingredient for another dish. This is done easily, but there are a number of significant nuances that we will also talk about.

How to boil chicken liver at home

It does not matter what dish you are going to boil chicken liver, in any case, the process will be almost the same. So to avoid a number of typical mistakes you will not be difficult - we will teach you how to cook chicken liver correctly.

• First of all, before cooking, the offal must be thoroughly inspected and cleaned, as well as washed. This is the first step, and you must not miss it, otherwise the treat can come out bitter and tasteless.
• Secondly, boiled chicken liver only in boiling water. It’s not worth it to lower the delicacy into the pot with cold water - this way you can ruin all your efforts on the vine.

• Thirdly, the liver should be boiled not only in boiling water, but also seasoned with spices. This helps to make the dish more flavorful, tastier, richer. Without spices and seasonings, the chicken liver will be fresh. Therefore, before cooking, dip salt, black peppercorns and bay leaves into the pan - this is the basic set of spices for chicken liver.
• No less important is the cooking time. Traditionally, because of its tenderness and small size, the bird’s liver is cooked much less than, for example, beef. Also, short cooking and gentle thermal conditions allow you to save most of the beneficial substances and vitamins in the liver of the chicken.
• It is believed that the finished chicken liver should not emit any liquid and juice when pierced - and this is true. The offal in the finished, cooked form, will be slightly dry inside, however, this is quite normal, therefore it is best to put boiled chicken liver in salads or serve with various sauces.

And, of course, the most important point is the quality of the product. If the liver is fresh, then any dish from it will be tasty and successful, but it is better not to use offal of dubious quality at all - there is a great chance of poisoning.

Secrets of delicious boiled chicken liver from Your Cook

Going to the store or to the market for a bird of liver, be careful - you need to be able to choose such a product correctly, the dish that you are going to make will depend on this.

So, a good chicken liver should have a smooth texture - it is a little wet, it has a noticeable glossy shine. The color of a quality and fresh liver can be from pink to dark burgundy.

But if you are going to cook unnaturally pale chicken liver at home, then most likely you bought an unsuccessful product - stale or pre-frozen.

It is important that there are no green spots on the surface of the offal, otherwise the delicacy will be very bitter. And if you still found them, then first get rid of inclusions and these places, just cutting them with a knife.

Fresh chicken liver is very useful for the body - it is a dietary product rich in iron and vitamin A, so you can eat boiled liver liver even for those who follow a diet. And in the company of fresh vegetables and salads, this dish can completely replace a full meal!

How to prepare a liver of a bird for cooking, the main stages

You can not send this offal to the pan directly from the package, so before you cook it, you will have to spend time processing the delicacy.

• If you bought a chicken liver in the market, then first it will need to be cooled. You can do this by putting the ingredient in the refrigerator for half an hour. Why is it important? It’s very difficult to sort out a warm liver, and it will be more difficult to get rid of bitterness.
• Chicken liver from a store or supermarket is usually already sold chilled, so this step can be omitted.
• After cooling, the chicken liver will have to be soaked in cold water so that it is not bitter. Some hostesses believe that if the liver is boiled in boiling water, it itself will become less bitter, but this is not so - the bitter blood and bile give bitterness to the meat, and they will not go anywhere if they are not removed.

• Therefore, we pour cold (but not ice) water into a clean bowl, add salt, mix the liquid, and then put the liver in the dishes, washed under the tap, so that the water completely covers it. We wait 30-35 minutes for all bitterness to come out of the offal.
• After that we take out the delicacy from the bowl and clean it of the films, remove the traces of blood (you can get them wet with a paper towel), cut out all the strange places with suspicious coloring that may turn out to be bitter in taste.
• We rinse the chicken liver again under running water, this time already peeled. We chop it into pieces that we need (for a salad - larger).

Now liver chickens can be safely lowered into a pot and cook.

How to boil delicious chicken liver, a quick recipe

Ingredients

• Chicken liver - 500 g + -
•   - 1 head + -
•   - 1 tsp + -
•   - taste + -
•   - 3 pcs. + -

How to cook chicken liver fast and tasty

1. We will cut the prepared liver into medium pieces - note that this product can be noticeably boiled during the preparation process, so that the slices become slightly smaller.
2. We put a suitable pan on the fire, so that the liver floats freely in it and water can be poured with a margin.
3. Turn on a strong fire and bring the liquid to a boil, then reduce it to medium.
4. Peel the onion and cut it in half, then send it to the pan. After cooking, we just take out the vegetable and discard, but it will give the liver more taste, and at the same time relieve it of a characteristic smell.
5. We send to the pot and lavrushka, salt and pepper the water.
6. We lower the liver in boiling water and make the fire even less.
7. Cook the liver of a bird without a lid for 10-12 minutes. Remove foams during cooking to keep the water clean.

In such a simple way, you can deliciously and properly cook chicken liver.

Try to add to it after cooling one boiled egg, chopped coarsely, as well as lettuce and walnuts, season the dish with your favorite diet sauce, and you will get a real culinary masterpiece!

Chicken liver is not a frequent guest at our tables. Alas ... After all, the product is from useful and, frankly, from inexpensive ones. Maybe this is due to the difficulty in cooking? Let's fix this injustice! You just need to know some secrets, and then any dish prepared with the participation of this important component of many healthy dishes will be delicate and extremely tasty! You can buy a delicious liver at Instamart, the pickers of which always choose fresh and high-quality products.

Tip number 1 . If you want to fry the liver, do not cook from the freshly taken out of the freezer . And in general, we must try not to freeze it at all. This is especially true if you want it to be a liver with a pleasant crust and juice inside. After all, thawed juice will let the juice, and you will get not fried, but stewed. In short, cook from a chilled chicken liver.

Council number 2 .   Do not fry the liver wet . That is, before sending it to the pan, remove moisture from the surface of the liver as much as possible. How? In any way - a paper towel, towel, etc.

Council number 3 . Do not salt!   Salt will literally squeeze out all the juices from this gentle product. As a result, the dish will turn out either dryish or stewed, not fried.

Tip number 4 .   Fry chicken liver only in well-heated oil . Vegetable is more suitable for these purposes, because creamy can instantly burn out and ruin the taste of a dish.

Tip number 5 . No need to fry all at once . It is necessary to lay the liver so that there is space between the pieces. Otherwise, it will not be a fried liver, but boiled in juice.

Tip number 6 . To find out if the liver is ready, just press a finger on its surface . Do not let it be hard and too soft. In other words, wait until the pulp begins to squeeze a little less under the finger inward than in the raw form. Over time, experience will come, and you will learn how to determine willingness in appearance.

Tip number 7 . Do not leave the pan on the stove by turning it off . After all, this gentle product will continue to be prepared.

Council number 8 . If it is a stewed chicken liver, stew it better in sour cream or cream.   - it will turn out more tender and tastier. And then add tomatoes and other amenities.

Tip number 9 . Want to cook chicken patties or pate?   Perfectly. But do not forget to carefully check each liver for bile. Even the smallest speck will spoil all your labors, and the cutlets will turn out to be bitter.

There are so many of them that even listing recipes will take a lot of time and space. Therefore, I will share those for which I cooked, and more than once. The main thing is to remember that sometimes it’s useful to deviate from all the rules (I'm talking about the compatibility of products), and experiment. After all, what a sin to conceal, chicken liver is peculiar with a peculiar taste, which not everyone likes. That's why I am calling for a variety of experiments!

Juicy Chicken Liver with Crispy Chips

It was an impromptu. I bought chicken liver, and, except for potatoes and some other ingredients, nothing else really fit into this picture. From here this yummy came out, which looks as if it was cooked in a restaurant!

Ingredients:

• Chicken Liver - 300 g
• Spices - 1 tsp
• Salt to taste
• Chives - 2-3 feathers
• Cheese - 70 g
• Butter - 100 g

How to cook fried chicken liver with potatoes - step by step cooking with photo

Let's start by treating the liver because the potatoes will quickly wind up. Each time I bring this product home, I will not cook anything until I examine it for bile. Only then rinse, and then set aside so that there is no moisture left.

Step 1. The washed liver

While the liver is recovering, let's prepare everything that will participate in the process. Cheese plays an important role here, and determine its quantity to your taste. The main thing is to put it on time. Three on a coarse grater.

Step 2. Grated Cheese

Green onion will not only decorate the taste of the dish. Look how green he is. Such a cut will decorate the dish.

Step 3. Chives

Is the liver weathered slightly? So it's time to cut it. Yes, it’s chopped because the pieces will be ugly and not so tasty. So, let's portray a straw!

Step 3. Liver with straws

That's it and ready for cooking. Now you can chop the potatoes. Let it be straw too. By the way, you need to try so that the liver and potatoes are almost in the same proportion.

Step 4. Cut the potatoes

Slightly marinate the chicken liver slices. In what? There are many options, for example, in different sauces. But we have to fry. Therefore, we will make a dry marinade. I had Italian herbs with dried dill and parsley. Put it on top.

Step 5. Liver in a dry marinade

We put the pan on the stove, first we heat it slightly. We put the oil, then gradually melt and heat.

Step 6. Oil in the pan

First we fry potatoes. She should lightly brown in hot oil. Nearby it is necessary to lay out pieces of the liver so that it does not let the juice flow. Sprinkle cheese on top.

Step 7. The liver and potatoes are fried

We do not fry for long! Otherwise, you get porridge. Because oil can be put a little more. We will send green onions to an almost ready dish. Mix, slightly salt, turn off and serve after a minute. Handsomely? And also delicious!

Step 8. The dish is ready! Enjoy your meal!

Chicken liver a la foie gras - a gourmet dish

I admit, the recipe is not mine. I tried it somewhere, decided to cook, but, as always, I brought in my own. So we got a liver like chicken liver like fu-gras. The dish adorned the New Year table with dignity.

A la foie gras

The washed liver (200 g) must be cleaned of all unnecessary and let it weather a little. While the trial and the case, we prepare from a tablespoon of pomegranate sauce, a few drops of balsamic vinegar and a teaspoon of olive oil gravy. In hot oil, fry whole slices of the liver for several minutes. Fry until pink. Pour them with the resulting gravy. Let them stew a little in it and serve right away!

A delicious recipe for chicken liver pancakes with a thin golden crust

It’s not necessary to think that it is difficult, and the pancakes will turn out less tasty. I did not have time to remove from the pan, as they grabbed what they say, on the fly! What is also pleasant is that you are familiar with the cooking algorithm.

I grind 300 g of the liver with a sharp knife (then the dough does not turn out so liquid). You can do this using another method. I add and pepper. I chop the onion. I am mixing this whole story, pour a couple of eggs whipped with a fork. I put the flour so that neither liquid nor thickly turns out. The dough is like a pancake. Salt and pepper to taste. I fry in a large amount of vegetable oil, turning over only once, as soon as one side is browned.

How to cook chicken liver with vegetables - a recipe proven over the years

There are very few ingredients. But this does not mean that it will turn out primitively. It’s worth cooking this beauty once, and that’s all ... Your family, which recently turned away from the liver, will sit on this dish. And to you in joy. After all, it is prepared quickly, and the benefits will be transferred to your children in the form of a gorgeous breakfast.

With the liver (200 g), we will do as I first described. And we will chop coarsely half a large onion (I had Crimean, it is sweet and tasty), half a bell pepper and a couple of tomatoes. You will need two pans, or a frying pan and a stewpan. We need to fry the chicken liver in butter in pieces on both sides and remove from heat. Simultaneously fry the onion and pepper, and then add the tomatoes at the end. With this beauty, slightly salted and seasoned with any goodies, fill the liver and continue cooking in the stewpan. It will be so delicious with buckwheat, and with any other side dish!

How easy it is to cook chicken liver cutlets -

In principle, they are prepared in the same way as from beef or pork liver. The only thing that may differ is the consistency of the chicken - it is more tender. Therefore, I sometimes add a little grated carrots, cabbage or other vegetables to the minced meat. By the way, you can put any kind of porridge in the dough for thickness! It turns out thicker, and the cutlets themselves are even tastier, nourishing and healthier - because you can even do without a side dish. Using 200 grams of chicken liver, 70 g of fat, 1 onion, 1 carrot, 1 potato, add one or two eggs, add and pepper. If the meat is not thick, add a piece of the loaf. Having mixed, having formed cutlets, we fry in a large amount of oil.

Chicken liver paste - my grandmother's recipe

I love this delicate snack! It’s delicious with pasta and sandwiches. A half a kilogram of chicken liver. Cut the onion and carrot. Fry onion in vegetable oil first. Then we send him a carrot and a liver. Pour water (a glass) and boil for half an hour under the lid, right in the pan, adding the lavrushka and a clove of garlic. Water should evaporate. Let’s cool it all. Add 50 g of soft butter. Beat in a blender. All smeared on a bun!

And you can cook with the participation of chicken liver a lot of delicious salads, goulash, beef stroganoff, fillings for dumplings, pies, pies and rolls, barbecue, sausages, tartlets, sandwiches, stuff it with pepper, zucchini and much more. The main thing is not to be afraid to experiment with a product that you did not like yesterday. And you not only diversify your diet. You will strengthen the body, because the chicken liver contains a lot of vitamins and other goodies.

1 ratings, average: 5,00   out of 5)

You can call chicken liver a universal product. The recipes with her are very different. On its basis, soup, hot, pancakes, cutlets and even cakes are prepared.

Chicken Liver - A Classic Recipe

According to the classic recipe, the liver is simply thoroughly fried with onion rings and served with any side dish. Ingredients: half a kilogram of offal, 2 onions, a little flour, salt, aromatic herbs.

1. The white films are removed from the liver and blood clots are removed. After washing, it is not coarsely cut.
2. The meat pieces are crushed in a small amount of flour, after which they are fried in any oil until crusted. In the process, they salt and sprinkle with spices.
3. It remains to send onion rings to the roasting product and cover the pan for 7-8 minutes.

A still hot meal is served at the table with any suitable additions. According to the same recipe, you can cook chicken liver fried with onions in sour cream. It will be enough at the end to add half a glass of sour cream to the pan.

Sour cream stew

Fat homemade sour cream will add to the dish juiciness and tenderness. It is taken 220 grams. The remaining ingredients: a pound of liver, 60 g of light flour, a pinch of pepper and salt.

1. The offal is washed and dried.
2. Slices of the liver are crumbled in salty and pepper flour, after which they are fried on all sides until golden brown.
3. A pair of large spoons of wheat flour is fried in a separate bowl in any oil. With constant stirring, the product acquire a golden hue. Sour cream and a small amount of water are added to this mass. It can be replaced with broth.
4. The sauce is brought to a boil, after which a previously prepared liver is laid out in it.
5. Stew the dish for another 15-17 minutes over low heat.

Before serving, chicken liver in sour cream is generously sprinkled with chopped herbs.

Fried with onions

Especially delicious fried liver with onions will turn out if you do not regret spices. In addition to 600 g of offal, taken: onion, carrot, a pinch of grated nutmeg, a pair of garlic cloves, salt, a mixture of peppers.

1. Cubes of onion and garlic, as well as coarsely grated carrots, are fried in well-heated oil. This process will take at least 3-4 minutes.
2. Washed, dried and finely chopped liver is then fried along with vegetables. You don’t need to do this for too long, otherwise the product will lose its juiciness. At this stage, all prepared seasonings and salt are added to the pan.

Chicken liver is a healthy product from which you can cook quite simple and tasty dishes. It is loved to cook in many families in different countries. Besides the fact that it is very useful, its pluses are that any dish with its participation can be prepared very quickly, the product goes well with all cereals, vegetables and mushrooms, many different sauces are suitable for it, and it costs a lot!

The liver can be boiled, stewed, fried, baked. Cook as an independent dish and use as a filling for pancakes and pies. 100 grams of this offal contains the daily norm of adult protein. It is easily absorbed and is considered a dietary product.

However, you should not get carried away with dishes from it, it is believed that you should eat it no more than 1-2 times a week. This is due to the fact that it contains a lot of cholesterol, and its excess can adversely affect health.

But, probably, everyone doesn’t try to cook it every day. We cook it only occasionally, and every time I want to cook something tasty! Therefore, today we recall the well-known classic chicken liver dishes, but we will try to cook them as tasty as possible. And also prepare dishes that are not so popular, but no less desirable on the table!

We will need:

• chicken liver - 300 gr
• red onion - 1 pc
• bulgarian pepper - 1 pc.
• pickled cucumbers - 3 pcs.
• arugula salad (or salad mix) - 100 gr
• dijon mustard - 1 teaspoon
• white wine vinegar - 1 tbsp. spoon (can be replaced with the usual 3%)
• cognac - 1 tbsp. spoon
• sugar - 1 tsp
• butter
• olive oil
• salt, pepper - to taste

Cooking:

1. Rinse the lettuce leaves, drain off the water and dry thoroughly with paper towels.

2. Peel the bell peppers from the seeds, cut into strips and fry in a small amount of olive oil for 10 minutes, over medium heat. At the same time, stir it constantly, the cooked pepper should become slightly soft.

3. Onion cut into thin half rings. You can use the usual white onion, but red will give not only a beautiful purple paint, but also a sweeter taste.

4. Fry the liver in butter in a separate frying pan. Do not forget to stir, fry for 3 minutes.

5. Add chopped onions and fry all together for another 5 minutes.

6. Pour in cognac, put out a little all together, so that the alcohol has time to evaporate. Then salt to taste.

7. Make a dressing sauce. To do this, pour wine vinegar into a bowl, add sugar, mustard and pepper to taste. Beat everything with a fork.

If there is no wine vinegar, then you can add ordinary vinegar, or squeeze the juice from the lemon and use it.

8. Put lettuce leaves on a large flat plate, leave a few identical leaves for decoration. Sprinkle lettuce with half the sauce. No need to mix.

9. Gently spread fried pepper, a liver with onions, and chopped small pickled cucumbers. Garnish with fresh tomatoes.

10. Top with the remaining dressing sauce, garnish with laid back lettuce. You do not need to mix the contents.

11. Immediately serve.

  Puff salad with mushrooms and grapes

We will need:

• chicken liver - 300 gr
• white seedless grapes - 100 g
• pickled mushrooms - 100 gr
• fresh cucumber - 1 pc.
• pine nuts - 2 tbsp. spoons
• garlic - 2 cloves
• hard cheese - 100 gr
• salt, pepper - to taste
• mayonnaise to taste

Cooking:

1. Boil or fry the liver. If you are preparing a diet salad, then it is better to boil it, but if it’s ordinary, then it will be tastier to fry it. Cool and chop finely with thin strips.

2. Grind and mix the garlic with mayonnaise.

3. Put on a flat plate the first layer of the liver, grease it with garlic mayonnaise.

4. Cut the mushrooms into small strips and put in the next layer. Mushrooms can be used not only pickled, but also fried.

5. Sprinkle with half the nuts. If there are no pine nuts, then you can sprinkle with any other. But previously chopping them.

6. Cucumber cut into small strips. If mushrooms use pickled. then it’s better to take a cucumber fresh. If the mushrooms are fresh and fried, then it will be delicious if you use pickled cucumber. But in principle, any combination can be used.

7. Spread finely chopped cucumber with the next layer and lightly grease it with mayonnaise.

8. Cut the grapes into two halves and put them nicely on top of the mayonnaise. Sprinkle with nuts again.

9. Grate the cheese and sprinkle on top. Garnish with grapes and fresh herbs.

10. Allow to stand and soak for 2 hours. You can decorate with a sprig of red currant.

Mayonnaise can not be used, and instead, pour salad oil.

  Profiteroles with liver paste

You will say that you can buy liver pate in a store. And I agree with you, you can! But I do not agree that the store paste will taste the same as the home-made one. Yes, in principle, probably no one will argue with this.

I want to offer a good video to watch. In it you will find not only how to cook pate from the liver, but also learn how to bake profiteroles (if anyone does not know how).

And, of course, it’s not at all necessary to cook a paste with profiteroles. Having prepared, you can subsequently smear it on bread or loaf and eat it at breakfast, washed down with sweet tea.

  Scottish Soup

We will need:

• liver - 300 gr
• potatoes - 150 g (2 - 3 pcs.)
• carrots - 1 pc
• barley - 70 gr
• vegetable broth - 1.5 liters
• leek - 1 pc.
• white roots - parsnip, parsley - 50 gr
• vegetable oil - 2-3 tbsp. spoons
• salt, pepper - to taste
• bay leaf

Cooking:

1. Onions - Leek cut into small cubes and fry it in vegetable oil.

2. Cut carrots and roots into thin strips and grate Korean carrots. Add to the soft onion and darken all together for 5 minutes.

3. Pour vegetables with vegetable broth and add washed barley.

4. Cook for 30 minutes, then add chopped potatoes. Salt to taste.

5. Rinse the liver and cut into 3-4 parts. Pour boiling water over it, drain the water. You can instead cook it for 2 minutes. So the soup will not be muddy.

6. When the potatoes and barley are ready, add the liver to the soup. Wait until it boils and cook for 5 minutes. Two minutes before cooking, add bay leaf and pepper to taste.

7. Serve hot, you can sprinkle with chopped herbs.

Scottish soup is predominantly cooked in vegetable broth. But, analogues of such a soup can be cooked on chicken broth. And it is clear that such a soup will not lose at all, but will become even tastier.

Also, instead of barley, you can cook such a soup with rice, peas, beans and other cereals and legumes. It will also be very tasty.

You can cook it with pasta. So, if you urgently need to boil the soup, then always have a package of chicken liver in the refrigerator, and consider that after 40 minutes, an appetizing, tasty hot soup will already be smoking on your table!

  Cream Soup with Cream

In addition to the usual soups from this product, you can cook a delicious cream soup. And today I want to offer you such an interesting and delicious recipe.

We will need:

• chicken liver - 400 gr
• potatoes - 1 pc.
• carrots - 1 pc
• onion - 1 pc
• garlic - 3 cloves
• boiled chicken - 200 gr
• butter - 70 gr
• cream 33% - 120 ml
• chicken stock - 1.5 liters
• olive oil - 1 tbsp. spoon
• vegetable oil - 100 ml
• parsley - 4 - 5 branches
• brown bread croutons - for serving

Cooking:

1. Vegetables cut into cubes of the same size in random order.

2. Fry them with washed and dried liver for 5 to 7 minutes.

3. Pour chicken broth and cook for 20 minutes until vegetables are ready.

4. While the soup is being cooked, finely chop the chicken and chop the parsley.

5. When the vegetables are cooked, grind them with the liver and broth in a liquid puree using an immersion blender.

6. Strain everything through a sieve.

7. Add chicken, cream and butter. Add salt and pepper to taste.

8. Bring to a boil and turn off.

9. Serve, sprinkled with parsley and croutons, and sprinkled with olive oil.

10. Eat with pleasure!

  Chicken liver in sour cream

We will need:

• chicken liver - 500 gr
• onions - 1 - 2 pcs.
• butter - 3 tbsp. spoons
• sour cream - 4 tbsp. spoons
• chicken stock - 1/4 cup
• salt, pepper - to taste
• greens - to taste and desire for sprinkling

Cooking:

This is a very easy to prepare dish. It is being prepared, it is not only from the liver, chicken hearts, and stomachs can also be added. The way of cooking is changing.

1. Rinse and cut the product into 3-4 parts. But you can leave it in its entirety. Boil water and scald the liver with it. Drain the water.

You can not scald, and immediately start frying. But I want to give a variety of ways to work with the product. So you can try them all, and then choose the one you like!

2. Fry it in butter for 3 minutes, while not forgetting to stir occasionally.

3. Onion cut into half rings and add to the liver. Add salt and pepper to taste. Fry everything together for another 5 minutes.

4. Pour sour cream, cover, let boil.

5. Serve to the table, sprinkled with herbs. Serve with any side dish.

  Liver in sour cream - recipe number 2

Another very simple recipe, but prepared in a slightly different way.

We will need:

• chicken liver - 700 gr
• onion - 1 pc
• sour cream - 100 gr
• butter -3 tbsp. spoons
• flour - 0.5 cups
• salt, pepper - to taste
• greens - to taste and desire

Cooking:

1. Rinse the liver, cut into two - four parts, or leave whole. Pour cold water for 10-15 minutes.

2. Remove, drain and dry with paper towels.

3. Salt and pepper, then roll in flour and fry in oil for 3-4 minutes, do not forget to stir or turn.

4. Onion cut into thin half rings and sauté on a separate frying pan.

5. Then put it on top of the liver and pour sour cream, close the lid and simmer for 3 minutes. If it turns out a little dry, then you can add a little boiled water or broth.

6. Serve with chopped fresh herbs or lettuce.

  Honey marinade for fried liver with onions

You can just take and fry the liver with onions, or you can add a small tasty zest in the form of honey-lemon marinade. And then the familiar dish will gain new sweet and sour notes!

We will need:

• chicken liver - 1 kg
• onions - 2-3 pcs (large)
• lemon - 1 pc
• honey - 1 tsp
• vegetable oil - 3-4 tbsp. spoons
• salt - 2/3 tsp
• bay leaf - 2-3 pcs
• water - 10 -12 st. spoons

Cooking:

1. Cut the liver into oblong slices. But if it is not very large, then you can leave it as a whole.

2. Squeeze the juice from the lemon, we need 1.5 - 2 tbsp. tablespoons of juice. Mix lemon juice with honey until smooth.

3. Put it in a bowl, fill it with the mixture and mix by hand, smearing each piece on all sides. It is not necessary to press the pulp so that it remains whole! Leave to marinate for 10-15 minutes.

4. Meanwhile, cut the onion into very thin half rings, the thinner the better. Heat the pan over a fire and pour two tablespoons of vegetable oil into it. Fry the onion.

The fire should not be too strong, and the bow should not burn. He should go a little soft and a little brown. When the onion is ready, it will need to be removed from the pan, letting the oil drain. Put it on a plate, we will need it in the future.

5. Add heat to the maximum by adding more vegetable oil. From the liver, pour the whole marinade with juice into a bowl, we still need it, and fry it in oil until a crust forms, stirring occasionally.

It should become roasted on top, but remain moist inside. So it will be juicy and tasty.

6. Fry it for no more than 5-7 minutes. Then pour the marinade into the pan and put onion on top, covering it with an even layer.

And also add pre-measured water.

7. Salt, add pepper and bay leaf.

8. After the liquid boils, reduce the heat to a minimum and note the time. Simmer exactly 5 minutes.

9. Then cover the pan with a lid, turn off the heat and simmer for 6-7 minutes with the lid closed.

10. It is very tasty to serve the liver with mashed potatoes or rice. Or with any vegetables boiled, fried or baked in the oven or on the grill.

11. Eat with pleasure!

  Fried liver recipe with onions and braised in wine

And if you add a little wine

We will need:

• chicken liver - 500 gr
• onion - 1 pc (large)
• butter - 2 tbsp. spoons
• vegetable oil - 3-4 tbsp. spoons
• fortified wine (madera, sherry) - 3 tbsp. spoons
• flour - 0.5 cups
• salt, ground black pepper - to taste

Cooking:

1. Onion cut into thin half rings.

2. Cook a small frying pan and fry the onion in butter in it over low heat so that the oil and onion do not burn. The onions will need to be fried until slightly golden.

3. After which pour the wine, let it boil again and darken the onion in wine for 1 minute. Then remove the pan from the heat.

4. Salt the liver and pepper to taste. Prepare the flour by pouring it into a wide bowl.

5. In another pan, warm the vegetable oil. Then, brew it in flour, roll it on all sides, and fry in oil. Fry for 4-5 minutes on each side.

Turn it over to the other side when ready, but only once so that the finished dish looks beautiful.

6. Put the finished product on a flat dish, on top - fried onions and pour with wine sauce.

If desired, you can sprinkle with fresh herbs.

7. Serve on a common dish, having thought in advance that you will serve as a side dish. Eat with pleasure!

  Fried liver with onions and vegetables

Chicken liver goes well with all cereals, legumes and of course vegetables. Therefore, I offer you a very simple and quick recipe for its preparation.

It takes a little time to prepare. But it turns out the dish is beautiful, very healthy and tasty.

  Oriental recipe with soy sauce

We will need:

• chicken liver - 500 gr
• bulgarian pepper - 1 pc.
• soy sauce - 4 tbsp. spoons
• ginger root
• garlic - 1 clove
• green onions - 1 pc.
• sugar - 2 tbsp. spoons
• vegetable oil - 2 tbsp. spoons
• sesame oil - 1 tsp
• salt, pepper - to taste

Cooking:

1. Cut the liver into two to four parts. Pour half the soy sauce, mix and marinate for 30 minutes.

2. Fry it in hot oil for 4 to 5 minutes.

3. Pepper clear of seeds and cut with feathers. Add to liver and fry for 3 minutes.

4. Peel the ginger root and grate. Take the root approximately 2.5 cm long. Chop the garlic, chop the green onion with small feathers.

5. Add all this to a skillet and fry for another 2 minutes.

6. Then remove from heat, add salt and sugar, the remaining soy sauce, mix. Let stand for 5 minutes with the lid closed and serve hot.

  Pilaf with pistachios, baked with pancakes

We will need:

• chicken liver - 300 gr
• rice - 2 glasses
• onion - 1 pc
• peeled pistachios - 2 tbsp. spoons
• raisins - 2 tbsp. spoons
• butter - 100 gr
• chicken stock - 2.5 cups
• sugar - 0.5 tsp
• salt-o, 5 tsp
• ground black pepper - to taste
• spices - zira, ground coriander - 05 tbsp. spoons
• parsley - 3-4 branches

For pancakes:

• flour - 5 tbsp. spoons
• milk - 350 ml
• egg - 1 pc
• salt, sugar - to taste
• vegetable oil - 3 tbsp. spoons

Cooking:

1. Boil rice in salted water, then rinse it in cold water several times.

2. Wash raisins, pour boiling water and leave for 20 minutes, then drain the water.

3. Rinse the liver, clean from fat and films and cut into slices.

4. Heat butter in a saucepan or a large frying pan, fry the pistachios for 2-3 minutes.

5. Onion cut into small cubes, add to pistachios. Fry for 2-3 minutes, then add the liver and fry for another 5 minutes.

6. Warm the broth and add to it. Then put raisins, sugar, pepper and salt. Cover with a lid and bring to a boil. Then reduce the heat and simmer for 15-20 minutes.

7. Prepare the dough for pancakes. All the nuances are described in a large article on this topic. Therefore, I will touch on this only briefly.

Beat the egg with a fork, mix with milk, salt and sugar. Pour into a flour in a thin stream and knead the batter.

8. Bake pancakes in vegetable oil.

9. Grease the deep refractory form with oil and line with pancakes, laying them out with an overlap. Leave some pancakes to cover with pilaf.

10. Finely chop the parsley, combine rice, liver with nuts, raisins and broth. Mix everything carefully.

11. Put everything in the form with pancakes. Top with the remaining pancakes. Cover with foil.

12. Bake for 20 minutes at a temperature of 180 degrees.

13. Serve laid out on a dish hot. Eat with pleasure!

  How to cook a liver in a beer batter with rosemary

We will need:

• chicken liver - 500 gr
• light beer - 300 ml
• rosemary - 0.5 tsp
• flour - 7 tbsp. spoons
• salt, pepper - to taste
• vegetable oil - for frying

Cooking:

To make batter, we need a very chilled beer, almost ice-cold. Thanks to him, we will get a very tasty and tender liver.

1. Rinse the product, drain and dry with a paper towel.

2. Grind rosemary in a coffee grinder, mix it with salt and pepper and sprinkle offal.

3. Mix cold beer with flour. The batter should turn out like liquid sour cream. In order not to pour flour, it must be added not all at once, but gradually. A little salt.

To keep the batter cold all the time, put it in very cold water, you can add ice to the water.

4. Heat the oil in a pan. Then, dipping each piece of liver into the batter, fry it until golden brown on both sides.

Try to fry immediately to the desired state, that is, until a golden crust is formed, without turning the piece back and forth.

The secrets of cooking delicious chicken liver

Dishes from the liver are very useful, and I have already noted this. But how to make this healthy dish also tasty. Let's look at it.

1. Before use, it must be thoroughly washed, remove all ducts and films from it. They bite it when frying and make it stiff.

2. The most useful is boiled liver. But in order to preserve all the useful properties, she does not need prolonged heat treatment. This applies to frying and stewing.

3. The product must be fried over high heat, so it will turn out juicier. You can cut it into small pieces or leave it whole.

4. If you fry it in a large piece, then fry it on both sides for no more than 5-7 minutes, so that inside it remains slightly damp. Subsequently, falling asleep with onions and continuing to simmer when the pan is closed, she will reach readiness in 5 minutes

5. To preserve its juiciness, it is usually fried in flour or breadcrumbs.

6. Holding the by-product in milk for a short time will also help to keep it soft and juicy. Milk also removes the possible bitterness of the product.

7. After being kept in milk, dip it in boiling water for a minute, or pour over boiling water. And only then fry.

9. Salt the product at the end of cooking.

Now that you know the basic secrets and recipes for cooking delicious chicken liver, you always have fast and tasty dishes at hand. When you get home late after work, you can quickly cook them.

The main thing is to have a package with an offal in the refrigerator, and it’s even better to run to the store and buy a fresh chilled product, which is undoubtedly healthier and tastier than already frozen.

Enjoy your meal!